Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon
Article

Easter Eggs that Taste as Good as They Look

Save to Recipe Box
Print
Add Private Note
Saved Add to List

    Add to List

Print
Add Recipe Note

When I was growing up, Easter eggs were more of a holiday decoration than a holiday food. My mom boiled the heck out of them until the whites were rubbery and the yolks were ringed with grayish-green, we dunked them in their chemical dyes until the whites were tinged fuschia and emerald, and then they sat in our Easter baskets for at least a week. No way were we going to eat those things when we were done with them.

But these days, I hate to throw out perfectly good food, I make my Easter eggs for decoration AND eating. That means I pay close attention to cooking them just right, with these Test Kitchen tips on cooking eggs perfectly every time. And the colored eggs are staying safe in my  fridge until Easter morning, so that the leftovers will be fresh enough to make some tasty deviled eggs or egg salad.

Comments

Leave a Comment

Comments

  • atlaskt | 04/15/2011

    daisymum is right! that method is best because shocking under cold running water takes the perfectly cooked eggs out of the danger zone safely..... good job daisymum!!!

  • Josephtwomoons | 04/12/2011

    Hi Kersey,
    Since Sarah's wistful thoughts on Easter eggs brought out the devilish remarks in all us gourmet eggheads, I'll ask what you're always "Learning in Oregon". You definitely need to work on spelling for the printed word. If anyone ever tells you that you are an EXTROdinary Chef, run for the dicSHOnary.

Show More

Leave A Comment

Your email address will not be published.

Videos

View All

Connect

Follow Fine Cooking on your favorite social networks

We hope you’ve enjoyed your free articles. To keep reading, subscribe today.

Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.